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A recipe made by Anne Copin, author of “Happy World Food” with Umami products.
Tools required : 1 cookie cutter or plastic wrap
Preparation time : 10mn / Resting time : 1h20 / Cooking time : 20mn
Pour the flour into a mixing bowl. Take the butter out of the refrigerator and cut it into small dices and add to the flour. Using fingers, crumble the mix until obtaining a sandy and homogeneous texture.
Incorporate the seaweed flakes, parmesan cheese and salt and mix with the hands. Thin down the egg yolk with water and add it to the dry ingredients. Keep on mixing with the hands. Once the mix starts turning into a dough, shape it into a bowl and set aside in the refrigerator.
On a floured surface, flatten the dough until it is half a centimeter thick. Cut out the cookies with a cookie cutter. If you do not possess a cookie cutter, follow the following steps : roll it into a 2 to 3cm wide sausage shape, wrap it in a plastic wrap and set it to harden in the refrigerator for at least an hour. Remove the plastic wrap and cut ½ centimeter thick slices using a small toothless knife. Place on a floured baking tray.
Preheat the oven to 180°C. Bake the cookies for 15mn. After 10mn of cooking time, check the color of the cookies. They should be barely colored.
Serve these cookies as a starter, cold, warm or hot, on their own or paired with various seasonings (pesto, hummus, tapenade), soups and salad such as the sesame and wasabi coleslaw.
The dough can be made using a stand mixer. When making this recipe, save half of the dough rolled into a sausage shape in the freezer to have a starter ready at any time.
The flavoring options for these cookies are endless : olive, dried tomatoes, seeds (sesame, poppy, sunflower, squash), nuts (pine nuts, peanuts, crushed nuts…), herbs (oregano, thyme…), spices (curry, cumin…), cheese (gruyere, cheddar, roquefort…). You can also use whole wheat flour for its rustic flavor or corn flour if you have gluten intolerance.